Klaratech

Principles of Thermal Processing

Theory and application of thermal processing principles and data collection techniques for establishing thermal processes for commercially sterilized food.

Contact us
Back to overview

€ 950.00

This course is designed for individuals working in thermal processing  of sterilized food products food and/or personnel involved with the key aspects about sterilized foods (plant managers, supervisors, quality control, R&D, maintenance, operators).

Main Topics

  • Thermal processing background
  • Microbiology
  • Heat resistance and lethality.
  • Principles of heat transfer
  • Autoclave systems
  • Temperature distribution studies (TD)
  • Heat distribution studies (HD)
  • Heat penetration studies (HP)
  • Critical factors

Instructors

Instructor: Clara Rovedo, PhD, international process authority, food safety consultant and specialist in data analysis for thermal food processing.

Duration

Duration : 16 hours (divided in 4 modules)

Scheduled courses

28 Sept - 1 October 2020